1, the snapper turned over, back to the ground, belly to the sky, when it vigorously turn over the neck will be stretched to the longest, with a fast knife in the root of the neck a chop, and then control the blood.

2, when the turtle stretched its neck to turn over, with two fingers to grasp its neck, with a fast knife in the head to cut its skull, and then control the blood.

3. Use chopsticks to draw out the head of the snapper, wait for it to bite and elongate, cut off the root of the neck with a knife, and then control the blood.

The story of how the scholar killed the turtle: the scholar had half a pot of water in his pot, and the water temperature was about 70~80 degrees. Put the slaughtered turtle in the hot water, scalded for 2~5 minutes (the exact time and temperature according to the tenderness of the turtle and the season to grasp) fish out. Let it cool (if you can't wait, you can soak it in cool water to cool it down), then use a knife to gently scrape the blackened skin from the turtle's entire body. Be careful not to scrape the skirt (also called the fly edge, located around the turtle, which is the most flavorful part of the turtle). After scraping the black skin, clean the snapper again.

From the underside of the turtle's skirt cut along the perimeter, lift the cover and remove the viscera; there is also a way to use scissors or a sharp knife to cut a cross cut in the abdomen of the turtle, dig out the viscera, and wash with water. After gutting, wash, chop off the tips of the four claws and the tail sheath, and remove the butter attached to the four feet.